This is a really quick and easy casserole that has a touch of Asian flavor! It's also very versatile so if your family doesn't care for some of the ingredients, like mushrooms or water chestnuts, just leave them out. It's still going to be really good! If you don't have red bell pepper, use green, although I think the red makes it more colorful! This is really good to make with leftover chicken or even leftover turkey after the holidays! Here is what you will need:
2 Tbs. butter
1/2 of a red bell pepper, diced
1 medium sweet onion, diced
2 stalks celery, sliced thin
2 tsp. minced garlic
1 cup white mushrooms, sliced
1 (6 oz.) can of sliced water chestnuts, drained (optional)
1 (10 3/4) can of cream of chicken or cream of mushroom soup
3/4 cup mayonnaise
1 Tbs. soy sauce
3 cups chopped cooked chicken breast
1/2 tsp. black pepper
1 (5 oz.) can of chow mein noodles
In a large skillet over medium heat saute the bell pepper, onion, celery, and garlic until just tender. Add the mushrooms and saute lightly. Stir in the next six ingredients.
Pour into a 9"x9" casserole dish or a 2 quart will work that has been sprayed with nonstick spray. Sprinkle the top with the chow mein noodles. Place in a 350 degree oven for 30 minutes.
It should be hot and bubbly when done. This is best served with rice!